1 pkg. (2-layer size) white cake mix
1 tsp. ground cinnamon
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup water
1 can (21 oz.) cherry pie filling
1/2 cup PLANTERS Sliced Almonds, toasted
1 cup powdered sugar
1-1/2 Tbsp. milk
Heat oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
Bake 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
Mix sugar and milk; drizzle over cake. Cool completely.
If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.
Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.
Substitute chopped PLANTERS Walnuts for the almonds.